30 Pandan Buns

Hi all

This Pandan Buns, I did NOT make today, as I am still nursing this fever, coughs & cold. Made them for the kids (who else!) before I was really zonked last Saturday night. I was searching for a good recipe and saw one at CMG. He uses water roux and I wanted to try out too. The first time I used water roux some weeks back, the dough didn't really rise well. Couldn't figure out what I did wrong. Nevertheless, I gave this water roux recipe a 2nd go and true enough the bread turned out very soft & fluffy indeed.

The food testers at my place will always baham anything I serve with gusto. But one of them asked me if I really made this bun as the texture was much smoother & fluffier than the previous bread. So I guessed the water roux works la, for him to give me such a comment kan.

Soft & fluffy bread.. no prize for guessing who congkong the last bun :)

Thanks CM for sharing the recipe. I append below for my furture reference..ehhh,...why so formal arr my sentences ni..Goshhh...these meds are making me zonk..think I need to lie down a bit la..

BAHAN-BAHANNYA (Ingredients)

190 gram tepung roti ( 190 gm high protein flour)

70 gram gula halus (70gm fine sugar)

1/4 camca teh garam (1/4 tsp salt)

6 gram instat yeast (6gm instant yeast)

1/2 camca teh bread improver (1/2 tsp bread improver - I omit)

1 kuning telur ( 1 egg yolk)

50 gram santan kelapa (boleh letak susu segar) (50gm coconut milk - I used fresh milk)

1/2 camca teh pes pandan (1/2 tsp pandan paste)

80 gram water roux (80gm water roux - recipe below)

30 gram mentega (30gm butter - room temp)

Kelapa kering secukupnya (desiccated coconut for topping)

CARA MEMBUATNYA : (Method)

Satukan semua bahan di atas kecuali kelapa kering, dalam breadmaker. Pilih setting untuk DOH dan tekan ON, tunggu hingga siap. (Mix all ingredients in a bread maker except dessicated coconut & choose the dough setting. Wait 1.5 hours for the dough to be ready)

Keluarkan doh, tumbuk untuk membuang udara. Bahagikan kepada 9 bahagian sama besar, kurang lebih 50 gram setiap satu. (When dough is readsy, remove it from the BM & punch out air. Divide dough into 9 equal portion abt 50gm each)

Bulat2kan dan susun dalam tin yang telah disapu mentega (mat guna tin 8 inci x 8 inci x 2 inci).(Round each dough &place into a greased square pan)

Biar naik sekali ganda, kurang lebih 50 minit. Sapu permukaan doh dengan putih telur dan tabur dengan kelapa kering rata. Bakar dalam oven yang telah dipanaskan pada suhu 180c selama 25 minit atau hingga kuning keemasan.Sejukkan sebelum dihidangkan. (Let the dough rise for abt 50 minutes, glaze the top with egg white & sprinkle dessicated coconut on top. Bake for abt 25 minutes in a 185C preheated oven. Cool & serve.

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Water roux

50 gram tepung gandum(50gm multi purpose flour)
250 ml air (250ml water)

Method

Satukan air dan tepung gandum, kacau rata dan masak dengan api kecil sambil dikacau hingga pekat, matikan api, sejukkan. Boleh digunakan, simpan baki dalam peti sejuk, boleh tahan selama 3 hari.

(Mix water & flour in a saucepan, stir well & cook over small flame until it thickens and then let cool before using) (Leftover can be kept in a fridge for abt 3 days)